Journal of Japan Society for Safety Engineering
Online ISSN : 2424-0656
Print ISSN : 0570-4480
ISSN-L : 0570-4480
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Volume 61, Issue 5
JOURNAL OF JAPAN SOCIETY FOR SAFETY ENGINEERING_2022_5
Displaying 1-17 of 17 articles from this issue
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PROPOSAL FOR SAFETY
REVIEW
ORIGINAL PAPER
  • Classification of Food Odor Complaints and Identification of Causative Process based on the Viewpoint of HACCP.
    Kentaro Kawase, Kazuo Hisa, Naoko Hamada-Sato
    2022 Volume 61 Issue 5 Pages 340-347
    Published: October 15, 2022
    Released on J-STAGE: October 15, 2022
    DOIhttps://doi.org/10.18943/safety.61.5_340
    JOURNAL FREE ACCESS
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    Accidents and complaints caused by poor quality of food are reported on a daily basis, and consumers' eyes on food are still severe. In particular, although it is difficult to identify the factors that cause complaints, such as the variety of odor expressions of the declarants, the lack of official laws and clear classification standards such as food poisoning, and the tendency of the causative substances to volatilize and disappear, there are not many studies that systematically arrange the actual conditions and derive knowledge that contributes to the identification of the process of generating offensive odors. In this study, we collected cases of food odor complaints over the past 40 years, classified them from four viewpoints: causative food, odor, causal process, and flow diagram （FD） evaluation, and arranged individual complaint cases. We attempted to quantify and discuss the identification rate of the causative process from the viewpoint of odor classification by hazard analysis and flow diagram analysis based on the HACCP viewpoint. As a result, we successfully found that conducting process investigations based on flow diagram analysis can lead to the identification of odor-causing processes.

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SAFETY MANAGEMENT AND PROVISIONS IN THE CORPORATION
RESEARCH INSTITUTE
SALOON
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